Pan-Seared Steak with Creamy Mushroom Sauce, Garlic Roasted Potatoes, and Herbed Asparagus

Instructions

1. Roast the Potatoes

• Preheat oven to 425°F (220°C).

• In a bowl, toss cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper.

• Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.

2. Cook the Steak

• Pat steaks dry and season generously with salt and pepper.

• Heat olive oil in a cast-iron or heavy skillet over high heat.

• Sear steaks for 3–4 minutes per side for medium-rare (adjust for desired doneness).

• Add butter in the last minute, tilt the pan, and baste the steaks for extra flavor.

• Transfer to a plate, tent with foil, and let rest for 5 minutes.

3. Make the Creamy Mushroom Sauce

• In the same pan, melt butter with olive oil over medium heat.

• Sauté mushrooms until golden brown (4–5 minutes).

• Add minced garlic and cook for 1 minute until fragrant.

• Pour in heavy cream and beef broth, then simmer for 5–7 minutes until slightly thickened.

• Season with salt and pepper, then stir in fresh parsley.

4. Cook the Asparagus

• Toss asparagus with olive oil, salt, and pepper.

• Roast in the oven at 425°F (220°C) for 7–8 minutes, or sauté in a pan until tender-crisp.

5. Assemble & Serve

• Slice the steak against the grain and drizzle with mushroom sauce.

• Arrange roasted potatoes and asparagus alongside.

• Garnish with extra parsley and serve immediately.

Enjoy your restaurant-quality steak dinner! 🥩🍄🥔